The BLT sandwich is an easy-to-make classic -- we took on the original YEARS ago. But if you want to branch out from the traditional on-toast combo of bacon, lettuce, and tomato, check these out. New recipes dead ahead!

Directions:
In a large pot on the stove, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm. Set aside.

While water comes to a boil and while pasta cooks, cut squash into pieces similar in size to the penne pasta, each about 2 inches long and half an inch thick.

Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add spinach and tomatoes to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are hot, and any excess liquid has cooked off, 2 - 4 minutes. If needed, drain excess liquid. Set aside.

Break cheese wedges and cheese slices into pieces and place in a microwave-safe bowl. Add sour cream and lightly stir to coat. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Add cheese mixture, bacon, and cooked veggies to the pasta. Toss to coat. If needed, bring to desired temperature on the stove. If you like, season to taste with salt and pepper. Serve it up!

Directions:
Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon from skillet and, once cool enough to handle, chop or crumble and set aside.

Add spinach to the skillet and, stirring often, continue to cook until spinach has wilted and excess moisture has evaporated, about 3 minutes. Add cooked bacon, potato shreds, tomatoes, salt, and pepper to the skillet. Mix thoroughly. Evenly spread out the mixture in the skillet, and gently press down with a spatula.

Without stirring, cook until potatoes have browned, 5 - 7 minutes. (Use a spatula to check under the edges for browning.)

Working in sections, flip mixture over in the skillet with the spatula so the other side can brown. Cook for another 3 - 4 minutes, until thoroughly cooked and browned.

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray wrappers with nonstick spray.

Bake in the oven for about 8 minutes, until the bottoms of the wrappers begin to brown. Set aside to cool.

Prepare bacon on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package instructions for exact temperature and time.) Once cool enough to handle, crumble or chop and set aside.

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.